(Salting and smoking as meat conservation methods in Macrobrachium acanthurus í Crustacea, Decapoda)

Abstract

Samples of the freshwater shrimp Macrobrachium acanthurus were submitted to salting (dry and wet) and smoking (cold and hot) processes. The changes in weight were registered and the proximate composition was determined. In the dry salting process with crude salt, the tail lost 43.38% in weight and with refined salt, 69.03%, while in the wet salting the weight lost was 62.30%; 51.00% of the tail weight is lost by cold smoking and 40.71% by hot smoking. The mean percent values of proteins for wet hot salting, cold smoking and hot smoking were 46.68%, 36.40% and 33.15% respectively.